This recipe is super yummy and so flexible! Below is our favorite cereal version, but there are many ways to tweak the recipe depending on your preferences. For the nuts you can put either all almonds or all cashews (or split them as listed below or even try a totally different type of nut). Also, the same thing works for the seeds – you can either put in all pumpkin seeds or all sesame seeds or put in half and half. You could easily play around with the amounts of sesame seeds and flaxseeds as well. If you can’t find unsweetened shredded coconut you can leave it out completely.
If you want granola cereal make it with rolled oats. If you want granola bars then substitute steel cut oats for the rolled oats, and I also like to add dried fruit bits before baking the bars. For the cereal, once it has baked and cooled completely, you want to put it in a gallon zip lock to break it up into small cereal pieces. If you are making granola bars just break off big chunks instead of using a bag. Don’t expect perfectly uniform rectangles for your granola bars – these are homemade after all!
Granola Bars / Cereal
Ingredients
- 3 1/2 cups oats, rolled, (if you want bars use steel cut oats so it will stick together better)
- 1 cup almonds, raw, sliced
- 1 cup cashews, or walnuts or pecans
- 1 cup unsweetened coconut flakes
- 1/2 cup sunflower seeds, raw
- 1/2 cup pumpkin seeds, raw
- 2 teaspoons cinnamon, ground
- 1 1/2 teaspoons ginger, ground
- 1/2 teaspoon nutmeg, ground
- 6 tablespoons butter, unsalted
- 1/2 cup honey
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon salt
Instructions
-
Preheat the oven to 250 degrees. Cover a rectangular baking sheet with parchment paper.
-
Mix the dry oats, almonds, cashews, coconut, seeds and spices together in a large mixing bowl.
-
Heat the butter and honey together in a small saucepan over low heat. Once the butter melts stir in the vanilla and salt.
-
Pour the hot liquids over the dry ingredients and stir together with a rubber spatula until evenly coated.
-
Spread mixture onto prepared pan in one even layer. Bake for 75 minutes.
-
The granola will become crisp as it cools at which point you can break into pieces (if making bars) or break it up into small chunks by pounding it in a zip lock bag (if making cereal). Store in air tight container at room temperature for up to 2 weeks.
Recipe Notes
We recommend organic ingredients when feasible.
Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but 100 Days of Real Food will automatically receive a small commission. Your support is greatly appreciated and helps us spread our message!
Whole Food Snacks for Kids and AdultsOther Posts You Might Like
Kari
December 15, 2015 at 3:43 pmHow many cups does this make?
Amy Taylor (comment moderator)
December 21, 2015 at 5:00 pmHello Kari. It makes 7-8 cups.
Corrie
January 4, 2016 at 12:18 amCan I use something different than butter? Coconut oil? Ghee? Mixture of both? My daughter doesn’t tolerate butter well
Amy Taylor (comment moderator)
January 6, 2016 at 1:27 pmYes, any of those. ;)
Cynthia Henderson
January 4, 2016 at 4:54 pmYou can find unsweetened organic coconut at Walmart. It is under the brand Wild Oats.
Mari
January 11, 2016 at 8:10 pmIs it ok to use roasted sunflower or pumpkin seeds instead of raw? Where do you buy raw seeds?
Amy Taylor (comment moderator)
January 19, 2016 at 1:04 pmHi. You can find them in health food stores usually in the bulk bins. I use roasted seeds sometimes. Works fine though they can get a little crispy.
Nicole
January 14, 2016 at 3:24 pmSomeone may have asked this but is there a nut free alternative? My son has a nut allergy but obviously two cups adds a lot of protein so i’m struggling how to fill that gap.
Amy Taylor (comment moderator)
January 19, 2016 at 4:11 pmHi. While it is a large quantity, you can sub with various seeds such as pumpkin, sesame, etc.
Brenda
January 23, 2016 at 1:00 pmWhat are the nutritional fact? Calories, protein, carbs, etc.
Amy Taylor (comment moderator)
February 3, 2016 at 9:10 amHi Brenda. We do not try to keep track of those details ;) I do know that several readers have provided info if you scroll through the comments.
Dawn
January 25, 2016 at 1:02 pmI’ve read through several pages and not seen an answer to my question so I’ll post it anyway and risk duplication. I would like to make this cereal without a sweetener but I know the honey is working as a binding agent as well. What do you suggest I use instead? Do I even need one since I’m making it as cereal and not bars? Thanks!
Amy Taylor (comment moderator)
January 28, 2016 at 8:30 pmHi. We have not attempted to make this without honey or maple syrup. I think the butter is enough to bind the spices but without the sweetener, you will not have any clumping.
Kristen
February 9, 2016 at 10:50 pmI made it without the honey and used coconut oil instead of butter because I didn’t have any butter in the house. It was still good, but not so granola-like in texture…no clumps. I do like it better with the honey, but at least the coconut oil gave it a little sweetness.
Amy H.
April 8, 2016 at 1:46 amIf you like clumpier granola, you can add one egg white to the butter instead of the honey — it comes out in very nice chunks!
Karen
February 14, 2016 at 12:41 amIs 75 minutes correct? Mine came out very dark and has a burny taste. It also could not be eaten as bars as it was way to crumbly. I wanted cereal anyway so that wasn’t really a problem.
Michele
February 16, 2016 at 11:20 pmKaren, I had the same issue. The next time I made it, I used a smaller pan and only baked for 65 minutes. The texture was great and it wasn’t burnt.
Karen
February 21, 2016 at 10:16 pmI made it again the next night and lowered the temp a little and it came out great.
Alana
February 19, 2016 at 9:17 amThis is my New favorite cereal…I cringe when my girls ask for boxed (we are taking real food baby steps for the family!). Is it bad that it’s the first thing I think about and look forward to with my coffee in the morning, which, by the way, is fixed with cocoa and maple syrup…another fab recipe of 100 days!!!! Love this website!
Jennie
March 2, 2016 at 4:04 pmI tried making bars today but they came out rather crumbly. I have never used steel cut oats before. Was I supposed to cook them first? I didn’t notice cooking instructions on the steel cut oats package until the mix was already in the oven.
Amy Taylor (comment moderator)
March 20, 2016 at 11:50 amHi. No, you do not need to cook the steel cut oats first. Bars with the steel cut oats have proven challenging for some readers. I have added honey and done a lot of pressing to make it work but I’ve also tried using a date paste rather than honey and it works well. Here is an example of a simple date paste: http://www.naturaldelights.com/recipes/medjool-date-paste.
Greta Vanderzee
March 20, 2016 at 11:35 pmI have been making this granola for the past year and a half. Make a batch a month. Store half in an airtight container for on our yogurt or with milk and freeze the second half to use later. Everyone loves is, our favorite.
Carolyn
March 21, 2016 at 1:04 amI blended 2/3 cup cooked sweet potato with 1/4 cup maple syrup and left out the butter….probably could have used rice syrup or no sweetener. It did stick together pretty well. I also used half rolled oats and 1/4 each rolled barley and rolled six grain flakes.
Lori Thomas
March 21, 2016 at 8:56 amWhat is an appropriate serving size for this granola?
Amy Taylor (comment moderator)
March 23, 2016 at 4:28 pmHello. A half cup is a good start. :)
Andrew
April 13, 2016 at 4:42 pmDo you have any info about the nutritional content per serving, e.g. Calories, grams of carbohydrate, etc.? Thanks.
Amy Taylor (comment moderator)
April 18, 2016 at 10:44 amHi Andrew. That is not information that we provide. This post my help explain: https://www.100daysofrealfood.com/2013/01/04/healthy-eating-defined/.
Andrew
April 18, 2016 at 11:01 amOk. Thanks. To be honest the reason I was asking is more linked to exercise and triathlons rather than how to define healthy eating – I am taking part in a half-ironman and was going to eat the granola on the morning of the race but want to ensure I get a certain amount of energy (calories/carbohyrdates) to start the day with bearing in mind the energy needs of the event. No problem – I will experiment in training with how much I can eat. Thanks.
Hillary
April 22, 2016 at 12:11 pmCan this be made without the coconut? Thanks!
Amy Taylor (comment moderator)
April 25, 2016 at 11:00 amHi. You could leave it out or replace it.
Linda Paijean
April 30, 2016 at 3:16 amI have been eating this every morning for a month (as cereal with banana or in my steel cut oats) I find it nutritious, satisfying and delicious. It calls for sliced almonds, can I purchase sliced almonds? All I can find is slivered. I also enjoy the no-mayo potato salad, thank you for passing along your recipes!
Annina
May 7, 2016 at 4:14 amThis sounds great! Unfortunately, I am lactose intolerant and can’t eat butter. Many alternatives – like margarine – are not an option for me, as I prefer not eating plastic
Has anyone tried substituting something ‘real’? For example coconut oil?
Amy Taylor (comment moderator)
May 11, 2016 at 3:36 pmHi there. Yes, other readers have used coconut oil as a non-dairy sub.
Katy Murnan
June 28, 2016 at 3:43 pmYou can use ghee
Bonnie
May 10, 2016 at 10:16 amMade a batch of this last night and am eating a bowl of it right now. It’s really good! I think it would be great with some raisins added, too.
I’m so glad to find a healthy alternative for me and my family. Thanks!
Heidi Witt
May 13, 2016 at 1:35 pmDelicious!
I made the granola. Concerning the nuts & seeds, I used what I had … IF they weren’t raw, THEN I just added them after baking … when I added raisins. Turned out great.
Thanks!
Karen
May 19, 2016 at 2:25 pmAre the steel cut oats cooked first? It seems like they would be very crunchy in the bars if they weren’t.
Amy Taylor (comment moderator)
May 20, 2016 at 4:12 pmNo, they cook in the oven. The texture is crunchy.
Annette
May 19, 2016 at 6:48 pmTrader Joes now has unsweetened coconut.
patti
June 14, 2016 at 2:55 pmI just made a batch of the yummy granola and was curious if I can store part of it in the freezer as there is way too much for me to consume in a 2 week period.
Karen
June 30, 2016 at 12:21 amHow could I adjust it to eliminate nuts? Double the seeds? More oatmeal? I can’t have nuts and am looking to control sugar. TIA!
Mirry
July 2, 2016 at 12:57 pmKaren, I meant to add in my post that I added cranberries and golden raisins. You could add all kinds of fruit instead of nuts.
Mirry
July 2, 2016 at 12:55 pmAs the hubby is deployed for a year, I have decided now is the perfect time to fix our eating habits. It will be so much easier to figure this out while there is only me and easier to get him on board when he gets back if all there is in the kitchen is healthy food, I made this granola today and it was super easy. I was not too sure about the cinnamon as I am not a fan, but I left it in and am thrilled at how great everything tasted. Now onto the next recipe.
Camber
July 12, 2016 at 4:50 pmI just made my first batch of granola and I kept it in the oven for alot longer than it was supposed to so it’s extra crunchy and I love it! I am addicted to your blog and am excited to try more recipes!
DM
August 15, 2016 at 7:52 amPlease understand why these are so “yummy”? 1/2 a cup of honey and 6 tablespoons of butter! This is not something your going to eat to cut sugar and lose weight. These are not something you’re going to eat during your new, I’m being health now, phase. This is a better alternative to processed granola, but Remember while it may be “real” that doesn’t mean real healthy.
Rebecca Balas
September 7, 2016 at 3:15 pmI’m sure you could cut down on the amount of honey and butter. Especially if this is eaten daily or weekly for breakfast. You also need to understand the portions as well you are not eating the whole 1/2 cup of honey or 6 tbsp of butter!
Megan
September 14, 2016 at 10:53 amWe love this recipe! We make it every other week, and it’s always awesome! Have you ever made it with coconut oil in place of the butter? I’m a fan of butter, but I’m in the middle of a batch and discovered I have no butter!
Danielle
September 15, 2016 at 1:48 pmI have! It’s not as good, in my opinion (butter is delicious) but it definitely works!
Colby Purcell
October 6, 2016 at 9:00 amThis is the best granola recipe I’ve ever made! And I’ve made a lot of granola recipes!
Sunni Swain
October 13, 2016 at 1:45 pmI LOVE this granola! I have it at least 4 days a week. Thank you so much for providing us with this delicious recipe!
I shared my own version on my blog here: http://blog.planeatlove.com/2016/10/12/start-the-day-off-right-with-a-bowl-of-granola/
Thanks again!
Gowri
October 17, 2016 at 2:36 pmNot sure if this has been asked before, but I’m having a hard time scraping the baked granola off of the parchment papers. Once everything’s cooled, when i try scraping, the granola, it sticks to the paper and I cannot take it off without having bits of the paper tearing and sticking to the granola. What am I doing wrong? Thanks!
Amy Taylor (comment moderator)
November 8, 2016 at 12:57 pmHi. It might help to “butter” your paper a little. I’ve had it stick to the parchment on occasion and that solved it for me.
Jenn
October 26, 2016 at 7:47 pmI’m allergic to nuts and seeds but would like an alternative to boxed cereal. Any ideas on how I can modify this recipe? Thank you!
Laura
November 6, 2016 at 10:38 pmI’m looking for nut-free, seed-free recipes too and came to this page from her Granola Larabar recipe. What if you started with this one and left out the nuts? I would consider increasing the amount of oats to 4 1/2 or 5 cups to try to balance out the liquid/dry ratio (seems oats would absorb more liquid than 2 c. nuts so you wouldn’t need as much??). OR… to increase the texture variation the way adding two types of nuts would, you could use quinoa or hemp hearts or even try combining both steel cut oats and rolled oats. Maybe sub in 1 cup dried cherries or raisins,
My question with this recipe was why it calls for raw seeds if they are going to be cooked anyway? I’m sure there’s a great reason and I’d love to learn it :)
Joelle
January 29, 2017 at 8:58 pmWhen you buy seeds you should buy them raw. If you buy seeds already roasted, they usually used refined oils and other non “real” ingredients for roasting. Hope that clarifies for you!
Page Fulton
December 4, 2016 at 6:59 pmI made this tonight and definitely was turned off by the chewy texture of the steel cut oats (was going for bars) that Lisa described in her first book…FYI: I would stick with the rolled oats “cereal version”! Can’t wait to try it again.
If anyone has a recommendation for a fail safe real food granola “bar” recipe, let me know!
TeNari
February 26, 2017 at 10:28 pmI have made these countless times with numerous variations, and they are incredible each and every time! Don’t make a single batch- they won’t last!!
http://cookieandkate.com/2016/almond-coconut-granola-bars/
Peggy Mauldin
December 28, 2016 at 5:55 pmdo you know what the nutritional content is, such as the calories?
Amy Taylor (comment moderator)
January 4, 2017 at 7:09 pmHi there. We do not provide nutrition information on our recipes. This post helps explain why: https://www.100daysofrealfood.com/2013/01/04/healthy-eating-defined/.
Ashley M
January 24, 2017 at 10:10 pmI added the ingredients to the USDA Supertracker with the modifications I made to the recipe (I made a double recipe), which included using 3/4 c sunflower seed, 1/4 c pumpkin seed, and 1 c peanuts for the 2 cups needed at that part. Also, I used sweetened coconut since I had that laying around. For a 1/2 c servimg, the nutrition facts I got were 377 cal, 45 cal from added sugar, and 71 cal from fat. 9g protein, 36g carb, 6g fiber, 14 g sugar, 24g fat (8 sat/9 mono unsat/5 poly unsat), 5g linoleic acid, .1g A-la, no omega 3’s, 15 mg cholesterol, 65 mg Ca, 311 mg K, 322 mg Na, 0.5 mg Cu, 3 mg iron, 111 mg Mg, 274 mg phosphorus, 3 mg zinc, .012mg Se. Vitamins A, K, folate, niacin, and choline showed up.
Barb
December 30, 2016 at 10:29 amHi! Do you think coconut butter would work for the butter?
Francoise
January 5, 2017 at 12:24 pmI swap coconut oil for butter regularly. Taste is clearly different but it works very well.
Jen
February 6, 2017 at 12:30 amDid you use the same amount of coconut oil as butter from the recipe?
Meredith
January 3, 2017 at 10:10 pmThis looks delicious!! If I needed to omit the nuts and seeds for my boys, would anything else need to be adjusted (honey, butter, etc..)?
Amy Taylor (comment moderator)
January 15, 2017 at 10:12 amHi there. This is a pretty forgiving recipe. I’ve left out nuts and seeds when I’ve made it for nut free people. I increased the oats, obviously, and added some dried fruit. I do think I ended up adding a bit of butter and honey simply becuse oats absorb more that nuts and seeds. I’m sorry that I can’t be more specific. ;)
Rachel
February 15, 2017 at 10:59 amI accidentally found a small time saver for this. I’m so used to making it that I don’t look at the recipe much. Today I accidentally forgot to hear any of the honey mixture and just dumped it into my huge bowl of oats & nuts. Once I started stirring I realized my mistake as it was coating at all. I quickly popped the whole bowl of oats into the microwave for 1.5 mins and then took it out and atirrrd and it was perfect!! The honey mixture had melted and it easily coated and spread all over the oats. I might do it on purpose next time!
Emily
March 23, 2017 at 9:45 pmWill this turn out well if I substitute coconut oil for the butter? My daughter is allergic to dairy, so unfortunately butter is not an option.
Tamara Powers
May 7, 2017 at 1:38 pmI use coconut oil in this recipe. Works great.
Lynn Lewis
March 30, 2017 at 9:11 amI made this Tuesday, and it is sooo good. I have it over plain greek yogurt for breakfast…… also a couple scoops a day because I can’t help it!!
Shannon
May 3, 2017 at 3:23 pmHow many calories are in a serving of the granola?
Amy Taylor (comment moderator)
May 16, 2017 at 11:21 amHi there. We do not provide calorie details because calorie counting is somewhat against our philosophy but if you scroll through comments, other readers have done their own calculations.
Erin
May 17, 2017 at 10:02 amWould almond extract work well with this? Substituting one teaspoon of almond extract for one vanilla. I love the recipe as is but was looking to try something new!
Amy Taylor (comment moderator)
May 22, 2017 at 2:00 pmWe have not tried it with almond extract. Let us know if you give it a try.
Lindsay
June 16, 2017 at 6:22 pmI can’t thank you enough for this recipe! I make it on a weekly basis, but instead of using as cereal I use steel cut oats and make them into granola bars. I am allergic to peanuts and tree buts so I instead add extra sunflower seeds, pumpkin seeds, and almonds. I also mix almond butter with the butter mixture on the stove. The end result is delicious and the perfect addition to my lunch at work to keep my energy up!
Clare
July 22, 2017 at 12:57 pmMy son and I both have severe tree nut and peanut allergies, will it make a huge difference to this recipe to leave the nuts out? Is there another substitute?
Thank you!
Amy Taylor (comment moderator)
July 24, 2017 at 12:23 pmHi there. Other readers have added seeds such as pumpkin and sunflower.
Paige
October 24, 2017 at 12:56 pmClare, have you been able to find almonds, sunflower seeds and pumpkin seeds that are not processed in the same factory as other nuts? I cannot find any, making granola difficult to make with protein in it.
Amy Hereford
October 25, 2017 at 12:18 pmGerbs! https://www.mygerbs.com/
Laura
January 18, 2018 at 12:45 pmDavid sunflower seeds are free from other nuts.
Jennifer
August 3, 2017 at 12:20 pmThis is THE BEST granola recipe I have found – just made another double batch last night! Just wanted to let you know – I added about 3 Tbsp nut butter & used only sunflower seeds (since I was out of nuts) and traded out the nutmeg for allspice…and it turned out fantastic! This BF mommy truly appreciates a great go-to, quick breakfast that nourishes and keeps me feeling full. As a mommy of 7 I appreciate a great recipe that is easy to make and food that keeps my busy family satisfied until the next meal. Thank you!!
Annie
August 7, 2017 at 4:29 pmDoes this granola freeze well? I’m hoping to make a double batch and freeze half.
Amy Taylor (comment moderator)
August 18, 2017 at 2:51 pmIt does freeze well.
Denise Kafer
August 13, 2017 at 10:02 amWhat is the calorie count for each bar.
Amy Taylor (comment moderator)
August 18, 2017 at 2:53 pmHi there. We do not provide the nutrition details on our recipes. Our focus is simply getting people to eat real food and to be less concerned about numbers. This post helps explain our philosphy: https://www.100daysofrealfood.com/healthy-eating-defined/.
Ashley
August 16, 2017 at 3:22 pmYes, do you have nutritional information on these? Thanks!
Amy Taylor (comment moderator)
August 24, 2017 at 9:21 amHi there. We do not provide the nutrition details on our recipes. We want people to people to simply eat real food and focus less on numbers. This post helps explain our philosphy: https://www.100daysofrealfood.com/healthy-eating-defined/.
Stephanie
August 18, 2017 at 6:34 pmMy son has a dairy allergy and can’t have butter. What would you recommend for a substitute in this recipe?
Amy Taylor (comment moderator)
August 24, 2017 at 12:30 pmHi. Coconut oil works well.
Perry
September 16, 2017 at 11:15 pmWould the coconut oil measurements be the same as the butter?
Amy Taylor (comment moderator)
September 20, 2017 at 4:44 pmYes, it would.
Jen Fought
January 22, 2018 at 10:58 pmWe have made this granola for years and it’s always a family fave but now I have to use earth balance vegan butter for this recipe since I can’t do dairy and it is just as terrific as the real butter version :)
Monique
September 4, 2017 at 10:05 pmHow much is a serving size?
Amy Taylor (comment moderator)
September 11, 2017 at 12:35 pmAbout a 1/2 cup.
anny
September 22, 2017 at 12:01 amHi,
I definitely want to try this recipe. However we are trying not to use butter or coconut oil as my husband is watching his cholesterol intake. What other healthy substitute we can use?
Thank you!
Amy Taylor (comment moderator)
October 3, 2017 at 1:46 pmWe’ve not tried it with other oils. I’d go with something very neutral in flavor.
Mary
January 15, 2018 at 4:58 pmCan you substitute 100% pure maple syrup for all or part of the honey?
Amy Taylor (comment moderator)
January 23, 2018 at 9:26 amHi there. You could…but the honey does help the clusters stick.
Charla
February 1, 2018 at 3:44 pmI just cooked this up in the oven, and it’s delicious! Nonetheless, I don’t think I’ll be able to eat it all by myself in two weeks. Would it refrigerate/freeze well? If so, how long do you think it would keep?
Amy Taylor (comment moderator)
February 7, 2018 at 2:35 pmIt does freeze well and can be kept for months in the freezer.
Charla
February 2, 2018 at 10:42 amIt seems like you’re referring to sunflower and sesame seeds interchangeably. Are they the same thing?
Amy Taylor (comment moderator)
February 7, 2018 at 2:33 pmNo. Sunflower seeds are a lot larger than sesame seeds.
Viviana Fuller
March 5, 2018 at 5:21 pmDo I need to stir while it’s cooking. Thank you,
Amy Taylor (comment moderator)
March 12, 2018 at 1:32 pmI usually do simply to help it cook more evenly.
Lisa
March 12, 2018 at 1:24 amDo you have the calories figured out on the granola recipe? I absolutely love it!!!! Need to know if I eat a 1/2 cup, how many calories is that? Fat? Carbs? Protein? Thanks so much!
Amy Taylor (comment moderator)
March 12, 2018 at 9:31 amHi there. We do not provide the nutrition details on our recipes. Our focus is simply getting people to eat real food and to be less concerned about numbers. This post helps explain our philosophy: https://www.100daysofrealfood.com/healthy-eating-defined/.
Sue
May 5, 2018 at 4:14 pmMy daughter introduced me to this recipe as granola. This is fantastic. I use fresh nutmeg so the amount is cut back some. The first time I couldn’t find raw cashews so I used almond slices and pecans. My daughter made it with the cashews and almonds and I must say I prefer it that way but it’s a taste preference. Have you ever tried making it with agave syrup and coconut oil?
Amy Taylor (comment moderator)
July 16, 2018 at 8:59 amHi there. We’ve used coconut oil but do not use agave.
Tif
May 23, 2018 at 6:05 pmIf I were to add dried fruit to this recipe, how much should I add? Also, should it be added before or after baking?
Amy Taylor (comment moderator)
July 16, 2018 at 9:05 amHi there. I think you will find this useful: https://food52.com/blog/16732-how-to-add-dried-fruit-to-granola-before-baking.
Dcb
June 1, 2018 at 2:37 pmWe love this recipe. Does it freeze well? I would love to make an really large batch all at once. Thanks!
Amy Taylor (comment moderator)
June 19, 2018 at 4:00 pmYes, it does. :)
Julie
June 25, 2018 at 3:46 pmHow would I change the recipe to make this into bars?
Thanks!
Elaine Mullin
July 1, 2018 at 1:42 pmHi, it’ summer here in Maine and I think the humidity is effecting my granola. It’s not crisping well since it’s been more moist outside. Any suggestions? Thanks!
Amy Taylor (comment moderator)
July 16, 2018 at 9:08 amHi there. Are you storing it in an airtight container. It’s pretty humid here in NC, too, :)
Crissy
July 16, 2018 at 2:34 pmWhat about adding maple syrup?
Rachel
August 1, 2018 at 12:12 pmCan I make cereal with the steel cut oats? It’s all I have right now and Idon’t want to make bars. Thanks!
Maxine Healy
August 25, 2018 at 3:01 pmDo u use quick oats or old fashioned? Ty
Cindy
December 29, 2018 at 10:48 amI make this recipe every other week for my husband and me… We love it! I’m sorry that I don’t have time to read through 90 pages of comments, and maybe this has already been answered. We’re getting ready to start the Daniel Fast next week, and I wondered if there is a way to make this adaptable for the fast. If you’re not familiar with the fast, it’s very strictly vegan, including the fact that I wouldn’t be able to use cow butter, but could I use coconut oil? Also, I can’t use any sweeteners, including I can’t use honey. I know the honey helps hold it together, but would it still work okay without adding honey? Obviously not as sweet, and also not held together, so a “looser” granola. The thing I’m looking for is that this would be a whole grains/nuts mix that would be great sprinkled on fruit for breakfast! I’m just curious if you’ve ever tried something like that with this recipe. Have you ever added raisins or dates, for example, to maybe add some sweetness to it. I might also add that I live overseas, so my options are somewhat limited… Any thoughts or recommendations you have would be greatly appreciated! ;)
Lisa
January 10, 2019 at 4:35 pmCoconut oil would be a good sub for the butter, but I’m not sure how it would turn out without honey. Good luck!
Leslie
January 19, 2019 at 9:29 pmThank you!
Karen
April 3, 2019 at 2:39 pmI love this recipe for a cereal but I would really like to have bars. I find when I try to cut it into bars, it crumbles apart. Could I use more honey or add something to help it hold together better?